The applications of Raman spectroscopy in food science

Raman spectroscopy is a branch of vibrational spectroscopy in which a sample is exposed to an intense light beam such as a laser, and the spectrum of Raman-active vibrational modes induced in the sample molecules is obtained through analysis of the inelastically scattered photons. The diversity of applications and high content of molecular structure information provided, combined with recent advances in instrumentation, have rekindled interest in this technique in many diverse disciplines, including food science. Suitable analytes cover the entire range of food constituents, including the macro-components (proteins, lipids, carbohydrates and water) as well as minor components such as carotenoid pigments or synthetic dyes, and even microorganisms or packaging materials in contact with foods. Raman spectroscopy may be used as a tool for quality control, for compositional identification or for the detection of adulteration, as well as for basic research in the elucidation of structural or conformational changes that occur during processing of foods.